Crawfish-Stuffed Pork Chops
- 1 cup jasmine rice
- 1 onion (chopped)
- 1 bell pepper (chopped)
- 2 celery stalks (chopped)
- 3 cloves garlic (minced)
- handful basil leaves (chopped)
- 2 teaspoons ginger powder
- 4 thick pork chops
- 12 ounces crawfish tails
- Cajun seasoning (to taste)
- Italian seasoning (to taste)
- sesame oil (to taste)
- soy sauce (to taste)
- green onions (for garnish)
- olive oil
Preheat the oven to 400 degrees.
Cook the jasmine rice according to package instructions and set aside.
Add 1 tablespoon of olive oil to a skillet over medium heat. Add in onion, bell pepper, and celery, cook for 4 minutes or until vegetables are softened. Stir in garlic, basil and ginger, and cook until garlic is fragrant.
Stir in crawfish tails and cook for 5 minutes. Turn off heat and add in a little soy sauce and sesame oil at a time, stir and taste until you get to the desired flavor.
In a large bowl, combine jasmine rice and crawfish mixture. Slice the pork chops in half horizontally almost all the way through. Season all over and inside with Cajun and Italian seasonings. Stuff pork chops with crawfish rice.
Heat 1 tablespoon in a large cast iron skillet over medium-high heat. Once skillet is smoking, add in the pork chops and sear on one side for 3 minutes without moving. If all chops don't fit in skillet, cook them two at a time. Flip the pork chops over and then add skillet to the preheated oven.
Allow stuffed chops to cook for 8 minutes or until they're cook through and have an internal temperature of 145 degrees. Remove from oven and serve.
I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!